Thanks to its particular elegance and persistency, drunk, sipped or lingered over at the end of a meal or at any moment of the day it is a source of real pleasure! In cooking, one or two spoonfuls of Grappa Nonino Monovitigno® can be added after toasting the rice, to enhance the aroma of a risotto or when roasting meat you can pour in a small glass of Grappa Nonino half-way through the cooking.

The Nonino family has been involved in the production of grappa since 1897. On 1st December 1973, Benito and Giannola Nonino revolutionised the method of producing and marketing grappa by creating for the first time a single varietal grappa, the Monovitigno Nonino, distilling the pomace of the Picol...